Home-dried tomatoes
OVEN-DRIED TOMATOES
This is Alastair Little’s recipe from his book Keep It Simple.
16 ripe plum tomatoes
4 tablespoons olive oil
salt
1 teaspoon caster sugar
Preheat the oven to 300F/150C/Gas 2 and drizzle olive oil over two baking trays. Cut the tomatoes into halves from stem to stern.
Slide the knife round the inside of of each half to remove pulp and pips, leaving you with something that resembles a small boat.
Arrange the tomato halves on the trays so they’re not touching. Dribble a little more oil over the top and sprinkle sparingly with the salt and caster sugar.
Put in the oven for about 45 minutes. Remove and leave to cool.
Pack in jars and cover with good olive oil. They may be stored for a few months without refrigeration as long as jars are scrupulously clean and the tomatoes well covered with oil. !
THESE WILL DRIVE YOU WILD WITH DESIRE AND LEAVE YOU BEGGING FOR MORE.
